Chili-Taco Zucchini Soup
By
Sharon Colyer
@Cmom02
2
I found a soup recipe in a Pampered Chef cookbook that had zucchini & yellow squash in it. So, wanted to list it, but I've decided to change some things, more to my liking. It is a vegetarian recipe. But, cooked meat can be added, at the end, as I mention below.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
10-12
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top
Ingredients
-
3-4 can(s)(14 1/2 oz. each) vegetable broth*
-
2 can(s)(14 1/2 oz. each) stewed tomatoes
-
2 can(s)(15 oz. each) tomato sauce
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1 largeonion, chopped
-
2 stalk(s)celery, chopped
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1 pkg(1.25 oz.) mild taco seasoning mix or spicy, if that is your choice
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1 can(s)(15 1/2 oz.) mild chili beans in sauce, undrained or more spicy ones, if you prefer
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1/2-1 can(s)mild green chilies or spicy if preferred (optional) freeze any leftover chilies
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1-2 mediumzucchini, halved lengthwise & sliced
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1 mediumyellow squash, halved lengthwise & sliced
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1 cfresh white corn, like silver queen or white frozen or canned corn; substitute yellow corn, if can't find white
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1/4 tspgarlic powder
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·salt and pepper to taste (optional)
-
·hot sauce to taste (optional)
-
TO MAKE NON-VEGETARIAN
-
2 ccooked chicken or turkey
-
·*change broth to chicken or turkey broth, if preferred
How to Make Chili-Taco Zucchini Soup
- In a 5 qt. or larger Dutch oven, combine 1st 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Stir, occasionally.
- Add beans, zucchini, yellow squash, corn, and chilies, if using. Simmer, 10 minutes longer, add garlic powder & stir. Then, test veggies for tenderness. If they need more cooking, continue, until vegetables are tender. Add, salt, pepper, and/or hot sauce, to taste. Makes 10-12 servings.
*If adding cooked chicken, add when adding last vegetables.
About Chili-Taco Zucchini Soup
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
